Vegas Quickie Wedding Soup

Bowl of Wedding soup, napkin behind it, spoon in soup.

Craving Italian Wedding Soup but don't have the bandwidth to make homemade stock or all those tiny little meatballs? Make this Vegas Quickie Wedding Soup instead! Ready in 30 minutes!

Course Lunch, Main Course, Soup

Cuisine American, Italian

Diet Low Lactose

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 210kcal

Author Renee

Equipment

1 10-inch Enameled Cast Iron Dutch Oven
1 metal spatula

Ingredients

Soup

1 pound precooked Italian sausage links Sliced in ⅛-¼" coins
1 large sweet onion chopped small
1-2 tablespoons olive oil
8-10 cups chicken broth
1 cup coarsely shredded carrots (2-3 medium)
3 cloves garlic minced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
½-1 teaspoon Tabasco sauce optional
¾ cup acini de pepe
10 ounces frozen spinach defrost and squeezed to drain
½ cup grated Parmesan or Romano, Asiago
½ teaspoon lemon zest or 1 teaspoon lemon juice
1 dash freshly ground nutmeg

Instructions

Heat the Dutch oven over medium-high heat.
Add one tablespoon of oil and swirl to coat the bottom of the Dutch oven.
Add the sliced sausage and allow it to brown for about 5 minutes. Use a metal spatula to turn the sausage coins occasionally.
Remove the sausage from the pan and set aside.
To the same pan, add the other tablespoon of oil to the drippings in the pan. (Only add more oil if it is necessary. If there are a lot of pan drippings you may not need any more.)
Sauté the chopped onions over medium heat until they soften and begin to brown; about 5 minutes.
Add the chicken stock, grated carrots, garlic, brown sugar, salt, basil, oregano, nutmeg, and (opt) Tabasco sauce.
Bring to a boil over medium heat.
Add acini de pepe, and simmer for 10-12 minutes, until pasta is tender.
Add spinach, cheese, and lemon zest and return to a simmer over low heat.
Add a little extra broth or water if the soup is thicker than you like.
Serve with crusty bread.

Notes

Wedding Soup can be refrigerated for 3-5 days. It should be covered and stored in an airtight container. You can also freeze this soup for up to 3 months.

Nutrition